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Duck with turnips
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2008
This is a classic French country dish that makes a very cosy dish for a cold spring evening. Why spring? Young turnips, eaten seasonally. I use Aylesbury or another domestic duck, not a wild one.
Ingredients
1 - salt and pepper
3 tablespoons 100
Method
Season the duck. Heat half the duck fat in a pan and brown the bird all oven Transfer to a large flameproof casserole and fry the bacon and onions in the casserole. Add the wine and stock, cover and cook gently for 1 hour.
Brown the button onions and the turnips in the remaining fat. When they begin to brown, add some juices from the duck, cook gently and, when the liquid is almost gone